So, I've done yeast starters before and had ok results. This time I really wanted to try and do everything possible to get the most out of my yeast vile. I used an erlenmeyer flask to boil my dme and went right from the flame to ice water to cool it down quickly, which was amazing as well as scary. I oxygenated the wort with a diffusion stone for the first time ever, pitched my yeast, used a foam stopper to cap it and kept it a a stir plate for three days. I brewed an all grain imported stout yesterday and oxygenated the wort in the carboy before pitching my flask of yeast. Ok, I know that this is just old news for some of you guys, but un-freaking-believable! That was at six o'clock in the evening, and the pictures below are at 12 o'clock midnight. Six hours later. Amazing. I'm a believer, just had to share.

Seems like it's hard to always predict how yeast will react to wort. A few batches ago I brewed a hefeweizen with the Danstar Munich yeast. OG was only 1.055 but fermentation was so violent the lid would've blown off my fermenter if I hadn't been paying attention (noticed liquid being pushed out the top of the airlock).

Next batch was a Tripel that I pitched a 3L WLP500 starter into. Went from 1.085 down to 1.015 in 4 days yet never made a peep.

You've got a point. I'm actually going to be brewing another kit next week. a lemon coriander weis, so I'll have to try the same technique to see if I get similar results. I've just never had the yeast take off so fast before like this.